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Ripening of cooked pressed cheese.

L'affinage des fromages à pâte pressée cuite.

Type of article: Article

Summary

Cheese ripening comprises a series of enzymatic processes, which break down the components of the curd and at the same time modify the texture of the cheese.

Details

  • Original title: L'affinage des fromages à pâte pressée cuite.
  • Record ID : 2003-1935
  • Languages: French
  • Source: Process - n. 1187
  • Publication date: 2002/11
  • Document available for consultation in the library of the IIR headquarters only.

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